<?xml version="1.0" encoding="UTF-8"?>

<recipeml version="0.5">
  <recipe>
    <head>
      <title>1995 1st Place Swedish Spice Cookies</title>
      <categories>
        <cat>Cookies</cat>
        <cat>Holiday</cat></categories>
      <yield>60</yield></head>
    <ingredients>
      <ing>
        <amt>
          <qty>2 1/4</qty>
          <unit>cups</unit></amt>
        <item>All-purpose flour, sifted before measuring</item></ing>
      <ing>
        <amt>
          <qty>2</qty>
          <unit>teaspoons</unit></amt>
        <item>Baking soda</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Ground cloves</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Ground ginger</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Ground cinnamon</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit>teaspoon</unit></amt>
        <item>Ground salt</item></ing>
      <ing>
        <amt>
          <qty>3/4</qty>
          <unit>cups</unit></amt>
        <item>Unsalted butter, softened</item></ing>
      <ing>
        <amt>
          <qty>1 1/2</qty>
          <unit>cups</unit></amt>
        <item>Sugar</item></ing>
      <ing>
        <amt>
          <qty>1</qty>
          <unit/></amt>
        <item>Egg</item></ing>
      <ing>
        <amt>
          <qty>1/4</qty>
          <unit>cups</unit></amt>
        <item>Molasses</item></ing></ingredients>
    <directions>
      <step>    1. Heat oven to 375 degrees. Have ungreased baking sheet(s) ready. Sift
  together the flour, baking soda, spices and salt; set aside.
  
    2. Beat the butter and 1 cup of the granulated sugar in large bowl of an
  electric mixer on high speed until light, 1 minute. Add the egg and
  molasses;  mix well. Stop the mixer and add the flour mixture. Mix just
  until combined.
  
    3. Using about 1 1/2 teaspoons dough for each, roll dough into balls.
  Roll  in the remaining  1/2 cup granulated sugar so they are fully coated.
  Arrange  on baking sheet, spacing them 2 inches apart. If you prefer a
  thin, crisp  cookie, they may be flattened with a glass that has been
  dipped in sugar.
  
    4. Bake until set, 9 to 10 minutes. Transfer to a wire rack and let cool.
  
  First-place winner in the 1995 Chicago Tribune Holiday Cookie Contest: by
  Colleen Ries
  Posted to MM-Recipes Digest V3 #338
  
  From: Linda Place &lt;placel@worldnet.att.net&gt;
  
  Date: Tue, 10 Dec 1996 12:22:52 +0000
 
</step></directions></recipe></recipeml>
